Last week my rice cooker went to heaven. I plugged it in like any other day to make some plain white rice to go with dinner and it sparked on me pretty good. I jumped and I’m pretty sure my heart skipped a beat. It blew the circuit and the rice cooker didn’t recover. That thing was good to us for many years. Rest assured, I have a backup, my Instant Pot.
I love my Instant Pot and will never stop trying to convince you that you need one. I promise, they aren’t scary and it won’t explode on you. If you got one for Christmas and haven’t taken the time to open it up and try it, please do. You’ll be so glad you did! This new Instant Pot Chicken Fried Rice recipe would be a great one to start with!
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I started with a 5 or 6 quart Instant Pot and a few years later upgraded to the 8 quart Instant Pot. You know I like to always have leftovers so my 5qt was always full to the brim. I was a little frightened when I saw how big the 8 quart one was, but I’ve been super happy with it. Even if it takes up a lot of cabinet space. Rest assured, this recipe can be made in either a 6 or 8 quart with no problems.
If you’re expecting the texture of this fried rice to be like the traditional you’ll be disappointed. It’s more like a chicken casserole bake. It’s delicious though and makes for great leftovers. Need to meal prep? Make this!
Let me also warn you that you MUST rinse your rice really well to get the starch off. If you don’t you’ll for sure have mush.
Instant Pot Chicken Fried Rice
Ingredients
- 2 pounds boneless skinless chicken breast
- 2 cups frozen peas and carrots
- 1 & 1/2 cups rice (rinse really well)
- 1 & 1/4 cups chicken broth
- 1/2 tablespoon extra virgin olive oil
- 1/2 tablespoon minced garlic
- 2 eggs
- 1/3 cup liquid egg whites
- 4 tablespoons soy sauce
- 1 teaspoon sesame seed oil
- salt and pepper
- sesame seeds for garnish (optional)
Instructions
- Cut your chicken breast into 1/2″ cubes.
- Turn your Instant Pot to sauté. Add your oil and minced garlic. Cook about 30 seconds and turn off.
- Add your chicken broth and deglaze. Stir and scrape any food off the bottom.
- Now layer in your chicken, then frozen veggies, and rice.
- Give your pot a good shake so the food is evenly spread. Your rice won’t be completely submerged in broth, but should be close.
- Lock on lid and set to manual pressure high for 3 minutes.
- Scramble your eggs and liquid egg whites.
- Let the pot naturally release for at least 10 minutes before you release all remaining pressure.
- Stir in your eggs, soy sauce, sesame oil, and a bit of salt and pepper.
- Plate and top with a pinch of toasted sesame seeds.
Nutrition Facts
Instant Pot Chicken Fried Rice
Serves: 7
|
Amount Per Serving: 250g
|
||
|---|---|---|
| Calories | 336 | |
| % Daily Value* | ||
| Total Fat 5.8 | 7.7% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 38.4 | 12.7% | |
| Dietary Fiber 1.2 | 4% | |
| Sugars | ||
| Protein 30.7 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Notes
Macro and calorie counters can find this recipe in MyFitnessPal for easy tracking. Just search Stay Fit Mom Instant Pot Chicken Fried Rice.
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14 Comments
What type of rice do you use for this recipe?
Hi Rebecca! I use just plain old white jasmine rice.
The chicken cooks in 3 minutes? Or do you cook it ahead? Thanks.
Yes it will all cook! Set your pressure cooker for 3 minutes and between the time it takes to pressurize and cook it will be done!
How would I cook if I don’t have a pressure cooker?
You would have to do it over the stove, don’t attempt the crockpot, you’ll have mush.
I looked on the MyFitnessPal App and I wasn’t able to find the marcos. Can you post them here for email me?
That strange, I see it in there. Sometimes MyFitnessPal is glitchy. 250g = 336cal, 38.4c, 5.8f, & 30.7p.
Thank you! I plan on utilizing this recipe tonight! Quick question, does the macro counts change at all if i sub the chicken for 2lbs ground instead?
If you change the amount or type of meat, yes they change. You’d have to create a new recipe to recalculate them.
Hello, have you tried this with brown rice? If so, how would that change the cook time? Thanks!
I haven’t. I’d love to hear about it if you do. I bet it would work just fine.
Hello!
Thank you for sharing this recipe. Have you ever froze this recipe? If so, at what point do you freeze it?
Thank you!
Hi Nicole, I’m not sure I’ve froze this particular dish but I don’t see why you couldn’t. I would let it cool and then put it in an airtight container or bag.